How can millet be fried, how can millet be puffed

How does Xiaomi Penghua?

Raw materials: Select millet with no insects, no mold, and good color, and wash it with cold water to remove the residue.

Milling: Soak the millet in tap water for 2 to 3 hours to dry, then use a grinding equipment to grind it into a particle size of more than 80 meshes, and dry it. Mix and mix to lift the appropriate wheat flour in the millet flour to improve the viscoelasticity of the batter, add the proportion of 1 to 1 poured into the blender, add baby milk powder, salt, sugar, cooking oil, raw eggs and stir well, then add sugar paddle, and finally add a small amount of salt and soda and mix for 10 minutes.

Forming puts the mixed batter into a roller biscuit machine and rolls it into shape.

Baked goods: Place the formed raw cookie crusts in the barbecue box at around 22 degrees Celsius and bake for 5 to 10 minutes.

The efficacy and role of Xiaomi.

1.Tonify the spleen and stomach.

Nausea and vomiting, hot diarrhea, and deficiency are all related to poor gastrointestinal function, and the most critical role of millet is to replenish the spleen and stomach. Sweet taste into the spleen, light yellow into the spleen, millet is pale yellow, from the taste buds, millet taste sweet and salty, so Chinese medicine feels that millet can "and stomach Pengzhong". Therefore, millet is very beneficial for people with diarrhea, vomiting, indigestion and diabetes.

2.Tonify the kidneys and strengthen the yang.

The five grains all have the effect of nourishing the essence and tonifying the kidney and yang, but the millet among the five grains has the strongest effect of tonifying the kidney and strengthening the yang. The characteristics of millet are cold, and the five flavors are a little salty, and the salt taste enters the kidneys, so millet has the effect of benefiting the kidney, replenishing qi and blood, and it is also why Li Shizhi called millet the valley of the kidney.

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How millet is puffed.

Today I would like to introduce you to a relatively simple method of millet puffing.

Raw materials: Choose millet that is moth-free, mildew-free, and has good color, and wash it with water to remove impurities.

Milling: Soak the millet in water for 2 to 3 hours to dry, then grind it with a mill to a fineness of more than 80 meshes, and let it dry. Mix and stir to add an appropriate amount of flour to the millet flour to increase the viscoelasticity of the dough, pour it into the blender in a ratio of 1 to 1, add milk powder, refined salt, sugar, vegetable oil, eggs and stir well, then add syrup, and finally add a small amount of salt and baking soda and stir for about 10 minutes.

Forming puts the stirred dough into a roll-on biscuit machine and rolls it into shape.

Baking: Bake the formed raw biscuit blanks in the oven at a temperature of about 220 degrees Celsius for 5 to 10 minutes.

First, soak the millet in water for 2 to 3 hours to dry, then grind it with a mill to a fineness of more than 80 meshes, and let it dry.

Mix and stir to add an appropriate amount of flour to the millet flour to increase the viscoelasticity of the dough, pour it into the mixer in a ratio of 1 to 1, add condiments in turn and stir evenly, and form the stirred dough into the roller biscuit machine to roll and form.

Sealed, high-temperature ......

Please pay attention to your own safety!

1. Select millet with no insects, no mold, and good color, and wash it with cold water to remove the residue.

2. Soak the millet tap water for 2 to 3 hours and dry it, then grind it with a grinding equipment until the particle size reaches more than 80 meshes, and dry it.

3. After mixing, add appropriate wheat flour to the millet flour to improve the viscoelasticity of the batter, add the proportion of 1 to 1 and pour it into the mixer, add baby milk powder, salt, sugar, edible oil, raw eggs and stir well, then add sugar paddles, and finally add a small amount of salt and soda and mix for 10 minutes. Forming: Put the mixed batter into a roller biscuit machine and roll it into shape.

4. Put it in the barbecue box at a temperature of 22 degrees Celsius and bake for 5 to 10 minutes.